CREME POUR CUISSON

COOKING CREAM

Abrégé anglais

L 7250 (R)
ABSTRACT
The invention is concerned with a cooking cream
comprising an aqueous emulsion of vegetable fat(s), also
comprising milk proteins, emulsifiers, thickeners and
flavours. The amount of fat is 15-35 wt.%. The fat has a
SAFA/PUFA ratio of less than 4Ø
Food products containing the cooking cream are also part
of the invention.

Revendications

L 7250 (R)
THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
US/CA
1. Cooking cream comprising an aqueous emulsion of a
fat or fat blend, also containing milk proteins,
emulsifiers, thickeners and flavours, wherein the
emulsion contains from 15-35 wt.% of fat with a weight
ratio of saturated fatty acid moieties : unsaturated
fatty acid moieties (= SAFA : PUFA) of less than 4.0,
the fatty acid moieties being derived from fatty acids
having 8-22 carbon atoms.
2. Cooking cream according to Claim 1, wherein the
SAFA : PUFA ratio is less than 1Ø
3. Cooking cream according to Claim 1, wherein the
SAFA : PUFA ratio is less than 0.6.
4. Cooking cream according to Claim 1, wherein the
fat content of the cream is 17-30 wt.%.
5. Cooking cream according to Claim 1, wherein the
fat content of the cream is 24-28 wt.%.
6. Cooking cream according to Claim 1, wherein the
cream contains 5.0-15.0 wt.% of milk protein,
preferably skimmed milk powder.
7. Cooking cream according to Claim 1, wherein the
cream contains 2.0-8.0 wt.% of one or more thickeners.
8. Cooking cream according to Claim 7, wherein the
thickener is an improved gelatin or a modified starch.
9. Cooking cream according to Claim 1, wherein the
cream contains 0.4-1.0 wt.% of an emulsifier.

6 L 7250 (R)
10. Cooking cream according to Claim 9, wherein the
emulsifier is a monoglyceride or a polyglycerol sorbate
ester.
11. Cooking cream according to Claim 1, wherein the
cream contains 0.1-1. 4 wt. % of a flavour composition.
12. Cooking cream according to Claim 11, wherein the
flavour composition consists of crème fraîche flavours
and/or butter cream flavours.
13. Cooking cream according to Claim 1, wherein the
cream also contains 0.1-2.0 wt.% of a starter
distillate.
14. Cooking cream according to Claim 1, wherein the
fat blend consists of a mixture of fats rich in PUFA
and fats rich in SAFA.
15. Cooking cream according to Claim 14, wherein the
fats rich in PUFA are rapeseed oil, sunflower oil and/or
soybean oil.
16. Cooking cream according to Claim 14, wherein the
fats rich in SAFA are hardened soybean oil, hardened
rapeseed oil and/or hardened coconut oil.
17. Food products comprising at least partly a
cooking cream according to Claims 1-16.

Description

L 7250 (R)
COOKING CREAM
Cooking creams are used in the preparation of many
different types of food products, e.g. in order to dress
up cooked food like meat, fish or vegetables, but also
as a medium in which the food products are stored for
some time, e.g. such as a herring sauce, and in which
they can be warmed up.
So far, only cooking creams having a high SAFA/PUFA
weight ratio of the fatty a~id moieties of the fat
component are known. Here, high means a SAFA/PUFA ratio
of about 10 or higher.
From DE 2 247 081 a coffee whitener is known, wherein
4.5-9.5% vegetable fat is incorporated, which fat has a
PUFA content of at least 40%. However, this composition
concerns coffee whiteners and not cooking creams, while
the fat content is lower than in our compositions.
In the general trend towards healthier food products,
there was a clear need of cooking creams having a low
SAFA/PUFA weight ratio for their fat component. It
should be understood here that an all trans-
unsaturated fat is also considered a SAFA fat.
However, it was just not possible to use a fat or a fat
blend with the desired SAFA/PUFA ratio since this gave
rise to problems with respect to the viscosity and/or
the aroma of the cooking creams.
Therefore, the object was to find a cooking cream
comprising an aqueous emulsion of a fat or fat blend,
also containing milk proteins, emulsifier(s),
thickener(s) and flavours having an improved fat phase
(= SAFA/PUFA) and displaying a good viscosity and a good

~3~
L 7250 (R)
tas~e.
The cooking cream according to the invention therefore
comprises aqueous fat emulsions containing 15-35 wt.% of
fat having a weight ratio of saturated fatty acid
moieties : polyunsaturated fa~ty acid moieties (= SAFA :
PUFA) of less than 4.0, preferably less than 1.0, in
particular less than 0.6, the fatty acid moieties being
derived from fatty acids having 8-22 carbon atoms.
The best cooking creams contain 17-30 wt.%, prsferably
24-28 wt.% of fat. The fat blends that can be used can
either be a single fat blend having a high PUFA content
(up to 100%) or a blend of fats rich in PUFA, such as
rapeseed oil, sunflower oil and soybean oil and fats
rich in SAFA, such as hardened rapeseed oil, hardened
soybean oil and hardened coconut oil. The preferred fat
blend consists of rapeseed oil with a PUFA content of at
least 30% and hardened soybean oil with a SAFA content
of at least 20~.
In the cooking creams also other ingredients must be
present. So, the cooking creams according to the
invention contain 5.0-15.0 wt.%, preferably 7-lO wt.% of
milk proteins, preferably skimmed milk powder.
In order to obtain the desired viscosity, the cooking
cream must contain 2.0-8.0 wt.%, preferably 4.0-7.0 wt.%
of thickener. Useful thickeners are especially an
improved gelatin (N 722-18~ or a modified starch.
As the cooking cream is an emulsion, the presence of
emulsifiers in the cream is required. Very useful
emulsifiers are monoglycerides of fatty acids with a
long carbon chain or polyglycerol sorbate esters. These
emulsifiers are present in amounts of 0.4-1.0 wt.~,

L 7250 (R)
preferably 0.6-0.8 wt.%.
The taste of the cooking cream is adjusted by using
Elavours. It is preferred to use 0.1-1.4 wt.%, in
particular 0.2-0.8 wt.%, of a flavour composition that
comprises a crème fraîche flavour and/or a butter cream
flavour.
Another flavour compound that can be used is a starter
distillate (0.1-2.0 wt.%) to flavour the composition to
a desired degree. Lactic acid is used to adjust the pH
of the compositionO
Part of the invention is also a food product that
comprises at least partly the cooking cream according to
the invention.
The cooking creams are processed in the normal way
described for the preparation of cooking creams in the
textbooks.

L 7250 (R)
EXAMPLE
A cooking cream was prepared by making an emulsion of
the following composition, in the following way :
All ingredients, with the exception of lactic acid, were
mixed in a high-speed mixer at 70C. The pH was adjusted
to 4.4 by adding lactic acid. The mixture was
pasteurized for 15 seconds at s5Oc. After cooling to
60C, the mixture was homogenized, using a pressure of
50 bar. The mixture was packed in an aseptic tetra brik
after it was cooled to 30C.
wt.%
15 Water 62.5
Hardened soybean oil 1) 13.6
Rapeseed oil 2) 13.6
Emulsifier 0.8
Thickeners 3) 0.6
20 Skimmed milk powder 8.0
Lactic acid 0.7
Flavours 4) 0.25
Starter distillate 0.6
100
1) SAFA content 21.1%; PUFA content 0%
2) SAFA content 7.3%; PUFA content 31.5%
3) Improved gelatin N 722-18
4) Mixture of crème fraîche flavour FC 963025
and butter cream flavour 1 594 2220
This cooking cream had a SAFA : PUF~ ratio of 0.9. The
taste of the cream was excellent, while the viscosity of
the cream was good.